Applicable Nonthermal Preservation and Decontamination Technologies for Small to Medium-Scale Perishable Juice Processing

Amunugoda P.N.R.J; De Silva A.B.G.CJ; Prasad H.A

doi:10.34256/famr2421

Amunugoda P.N.R.J Industrial Technology Institute, 503A, Halbarawa Gardens, Thalahena, Malabe, Sri Lanka
De Silva A.B.G.CJ Industrial Technology Institute, 503A, Halbarawa Gardens, Thalahena, Malabe, Sri Lanka
Prasad H.A Industrial Technology Institute, 503A, Halbarawa Gardens, Thalahena, Malabe, Sri Lanka

Keywords: Fresh Juices, Thermal Oxidation, Nonthermal Techniques, UV-C processing

Abstract

Nonthermal decontamination technologies are gaining prominence as an alternative to thermal sterilization, aiming to prevent the thermal degradation of juice quality. This paper reviews existing studies and the commercial viability of nonthermal techniques for processing and decontaminating perishable juices. Effective nonthermal methods for small to medium-scale commercial operations include sanitation and refrigeration, chemical preservatives, freezing, UV-C processing, microfiltration, and ultrasonic and ozone sterilization. The paper discusses microfiltration, UV-C processing, and ultrasonic designs studied for perishable juices in the author's laboratory. A significant challenge with nonthermal processes is their product-specific nature, necessitating further research to establish optimal process parameters. The advantages of these technologies include improved sensory and nutritional qualities and minimal or no use of preservatives. However, combined treatments are often necessary to meet microbial safety standards.

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